CAJ | 학술논문

本文研究了变性淀粉添加量（0％，5％，10％，15％）对低温火腿品质的影响。结果表明：随着变性淀粉添加量的增加，低温火腿的蒸煮损失逐渐减少；质构上，不同样品之间在硬度、弹性、粘聚力和咀嚼性存在显著差异；色泽上，变性淀粉的添加量主要影响低温火腿的亮度（L*）和黄度（b*）；感官评价上，不同样品之间存在显著差异。最终确定了低温火腿最佳变性淀粉的添加量为10％。
본문연구료변성정분첨가량（0％，5％，10％，15％）대저온화퇴품질적영향。결과표명：수착변성정분첨가량적증가，저온화퇴적증자손실축점감소；질구상，불동양품지간재경도、탄성、점취력화저작성존재현저차이；색택상，변성정분적첨가량주요영향저온화퇴적량도（L*）화황도（b*）；감관평개상，불동양품지간존재현저차이。최종학정료저온화퇴최가변성정분적첨가량위10％。
Different concentrations of modified starch ( 0%,5%,10%,15%) added to low-temperature ham were studied in the paper ,which created the effect on the quality of low-temperature ham .The results indicated:with the amount of modified starch increasing , cooking loss of low-temperature ham gradually decreased;in the texture ,there were significant differences on the hardness ,springiness ,cohesiveness and chewiness among low-temperature ham samples;in the color , the addition of modified starch mainly affected the lightness ( L*) and yellowness ( b*) of low-temperature ham;in the sensory evaluation , there were significant differences among low-temperature ham samples .The optimum modified starch content of low-temperature ham was 10%.